Perfect Pancake Bites

In a large bowl whisk together the yogurt, milk, sugar, eggs and butter until smooth. Set aside.

In another bowl sift together the flour, baking powder, baking soda and salt. Gently fold the flour mixture into the yogurt mixture, adding a little more milk if the batter is too thick.

Cook the pancakes in a skillet that you’ve heated over medium-low heat. Just add a scoop (full pancake size) of batter onto the hot pan and cook them for about 3 minutes per side. When done remove the cooked pancakes from the skillet and repeat with remaining batter.

Let the cakes cool for 10 minutes. Using a 1-1/2 inch circular cutter cut out about 3 circles per pancake (and maybe eat the scraps—mmm!).

Top with whatever your heart desires: yogurt, nut butters, fruit, jam, chocolate, nuts, syrup, honey … really, anything!

*NOTE: These pancakes freeze really well; just thaw them in the fridge or countertop and place under the broiler for a minute or so to crisp up the outside and keep the inside nice ‘n’ moist!*